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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM220
Refrigeration Technology
2.00
0.00
0.00
2.00
3.00
2
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Associate Professor Dr. Hakan KULEAŞAN
Course Instructors
 
Course Assistants
 
Course Aims
Understanding the advantages of cooling or freezing the foods. Teaching the importance of preservation by minimal nutritional losses, minimization of food poisonings and food spoilages
Course Goals
 
Learning Outcomes of The Course Unit
Knowing the advantages of cooling and freezing
Understanding the relationship between microorganisms and cooled environment
Learning the effect of freezing on water activity
Knowing The effects of freezing on physical and chemical on properties of foods
Course Contents
Water and freezing matter, importance of food freezing, microbial functions, freezing systems and methods, freezants, the effects of different freezing methods on foods, storage and transportation of frozen foods. Freezing process of various fruits and vegetables
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
100
Course Duration (Excluding Exam Week)
14
2
28
Quiz
0
0
Time Of Studying Out Of Class
14
2
28
Homework
0
0
Homeworks
2
5
10
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
15
15
Seminary
0
0
Finals
1
15
15
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
96
The ratio of the term to success
40
Course's ECTS Credit
3
The ratio of final to success
60
 
TOTAL
100
 
Recommended or Required Reading
Textbook
 
Additional Resources
Gıda Mühendisliği Temel İşlemler, Bekir Cemeroğlu, Mehmet Özkan, Ayla Soyer, Gıda Teknolojisi Derneği Yayınları No :29. Ankara
Fundamentals of Food Process Engineering, Romeo Toledo, Chapman and Hall, 1994. New York
Material Sharing
Documents
 
Assignments
 
Exams
 
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
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